Price Of Corned Beef

[DILLIGAF]

I just watched a video and it seems you do use the lid and shut it like you are pressure cooking.

Got a steak in for 3 hours and am looking forward to seeing how it turns out.

Using a prime sirloin about 1.5" thick.....it was frozen so I did not add any seasoning....will do that once it sits and before searing it....

and we're off....lol

 

[Chili Palmer]

I just watched a video and it seems you do use the lid and shut it like you are pressure cooking.

Got a steak in for 3 hours and am looking forward to seeing how it turns out.

Using a prime sirloin about 1.5" thick.....it was frozen so I did not add any seasoning....will do that once it sits and before searing it....

and we're off....lol

I've got an immersion circulator and I put it in a Rubbermaid storage bin, I cut a slot for the circulator to sit in. I put it in my sink with a soup can on each side to support it from blowing out. I put a wet paper towel around the circulator to keep the water from evaporating.
Make sure you season it heavily before you start cooking it. Watch a few video from Guga - Sous Vide Everything on YouTube.

https://a.co/d/0jPbY7E

 

[DILLIGAF]

wOW! cant believe I havent tried this before. outstanding consistency

only thing I would do diff (didnt because the steak was frozen) is season prior to cooking.

set it at 140 for 3 hours. Then seared it for 3 min, flipped then 3 more min in the Duo cooker I have.

friggin thing melted when eating.

this is my go to now!

thanks for their pointers

 

[DILLIGAF]

Trying a tri tip today....making it moreso for just sandwiches as I go along for a few days. Going to cook it up to 130 which will allow me to slice and sear to my liking as I make a sandwich.

Looking forward to this today!

 

[QC22]

I've been on a Sous Vide kick since Thanksgiving. I've had the thing for a few years and never really used it. I did a leg of lamb and a tri-tip over T-Giving and both were awesome. Seared after of course. My latest go to is Pork Belly. I get the package at CostCo. I think they're around 4 pounds. I slice them into chunks, paprika, salt and pepper and do the thingy for 14 hours or so. Then I freeze them four chunks to a baggie. I toss one in the fridge to thaw every couple of days. Finish cook it just like bacon and have it with eggs or over rice. I put them on salads and in soups. So easy, and super good.

 

[DarkHorseRacing]

I was in Costco a couple days ago and a full packer brisket was between $50 and $80 depending on the size. Might have been Prime.

I don’t recall what it was per pound.

 

[DILLIGAF]

wow...cooked it for about 6 hours apx to 130. when I pulled the bag out I thought water had gotten in. Nope....it was all juice. After letting it sit in the juices for about an hour I cut it.

put the cut slices in the air fryer at 400 for 3 min flipped it and another 3 min

everybody that makes tri tip knows at times you can dry it out a bit. i like mine pink but no dripping blood. this came out exactly as I like it.

this is the most consistent and tender tri tip I have ever made. I will never make it any other way after today.

cant believe I didnt start cooking like this years ago

 

[Cdog]

When you’re at the grocery store and RDP is with you everywhere.

 

[QC22]

I double checked Corned Beef price yesterday for the same reason.

 

[DarkHorseRacing]

Here’s the price of corned beef from two years ago at a local store. I’ll be seeing shortly what this years price is. I’ll post the new pics if there’s a difference.

 

[Cdog]

Here’s the price of corned beef from two years ago at a local store. I’ll be seeing shortly what this years price is. I’ll post the new pics if there’s a difference.

It will cheaper the week of st paddy’s

 

[RVRKID]

Stater Bros has it right now:
$299 $2.99 per LB
Regular Price $6.99 $6.99 / lb
Offer runs Feb 29 – Mar 05

 

[Cdog]

Now if Costco would stock the tall can Guinness cases for $1 a beer I’d be a happy man.

 

[Crazyhippy]

Your steak needs to be at least 1-1/2" thick, the store bought or club stores steaks that are only 1" thick don't work sous vide style. The meat needs to get up to at least 132 degrees for about 1-1/2 to 2 hours to render the fat, then you need to sear. At 1" thick steak cooked to 132 and seared will overcook the steak. If you do it to a lower temp, the fat doesn't render. A 1-1'2" to 2" thick steak is the way to go for sous vide style. Or just get out the charcoal and put the coals on one side, sear with melted garlic butter on both sides then once seared put them on the other side of of the grille and put the lid on until you get to 132 degrees, pull them off, let them sit in a pan covered with foil for about 10-15 minutes, during this time you can put a compound butter of your choice on them. After the sitting period is over dig in!

For tri tip - I get them when Von's has them on sale, 3 or 4 at a time. I trim them up, cover them heavily with Spicy Montreal Steak Seasoning and pour in a jar of spicy Teriyaki marinade in a vacuum bag, seal them up and throw them in the freezer. During the week I get the wife to get the immersion circulator set to 132 degrees and let it go for about 5-6 hours. Yes, I put it in frozen. Pull it out, wipe it dry, then take it out to the BBQ grille and hit it with the torch, after it's seared I'll take the marinade juices and brush the meat and hit it with the torch on both sides 4 or 5 times and then bring it in. I cut it thin, diagonally across the grain. Always delicious. The leftovers are great for spicy jack quesadillas with guacamole. Mmmm mmmm!

Can let a thinner steak rest for a bit before searing... Doesn't have to be instant and overcooked.

Can also stagger temps. My wife likes medium well steaks (I tried fixing her, not worth the fight!), and I like medium rare. I do everything at 134* for several hours. Then pull mine out, and bump the temp up to 146* for an hour or so. My steak is cooked, so no worries with it being out. Finally sear everything and life is good.

 

[Eliminator21vdrive]

Was at Costco Folsom CA a few days ago.

 

[DarkHorseRacing]

Was at Costco Folsom CA a few days ago.



View attachment 1341874

Yeah but that’s round, not brisket. Totally different cut.

Corned beef is usually flat brisket or point brisket.

This round stuff showed up apparently to make a cheaper option?

 

[Eliminator21vdrive]

Yeah but that’s round, not brisket. Totally different cut.

Corned beef is usually flat brisket or point brisket.

This round stuff showed up apparently to make a cheaper option?

Yeah I saw that and did not read the package to see what the story was. I'd think round and brisket would be comparable in price IDK.

 

[Cdog]

Costco!!

 

[FishSniper]

Hottingers in chino has the best corned beef I’ve made so far may get a full packer from there this year instead of just a portion. The one I got at Just Meats in Havasu last year was also very good.

 

[NicPaus]

I grabbed 1 from Sam's cause of this thread. $6.30 a pound.

 

[Done-it-again]

Stater Bros has it right now:
$299 $2.99 per LB
Regular Price $6.99 $6.99 / lb
Offer runs Feb 29 – Mar 05





View attachment 1341700

Points are always cheaper.

I prefer flats.